Christmas Pancakes

White Flowers

With red and green everywhere I couldn't help myself with this one! One of my favorite things about the month of December is seeing pops of red against all the beautiful greenery. Christmas cookies abound and all the special recipes come out to entice us all! It's a month long celebration that is often accompanied by food that creates special memories we often look back upon. Christmas breakfast is one of my favorite meals because of all the anticipation leading up to the day and how antsy the children are.


As a family of six we usually wait until all the kids are up and eat breakfast first before letting the kids tear into the gifts and their stockings. Because I know the kids will be inhaling impressive amounts of candy throughout the day (there are occasions I let go and let them's about balance!) I like to begin our morning with a nutritious meal so that I can watch them consume their candy without dying a little on the inside (kidding...ok, not really).


     These Christmas pancakes would be a great addition to your menu. You'll be happy to know that this recipe is packed full of protein and antioxidants (thanks to a little spirulina) and is gluten, dairy, and sugar free. Sweetened with a little stevia and colored (all naturally!) with spirulina they give off that festive look without compromising.  Add some fresh fruit on the top and drizzle with some maple syrup and you've got a wonderful breakfast.

Christmas Pancakes


  • 3 cups gluten free oat flour*

  • 4 tsp. baking powder

  • 1 tsp. spirulina

  • 1 tbsp. stevia

  • 1 1/2 cups almond milk

  • 1/4 cup coconut oil

  • 5 large eggs

  • 1 tsp. vanilla extract


  1.      Preheat skillet on medium low heat and coat the pan with coconut oil. In a large bowl combine the measured oat flour, baking powder, stevia and spirulina. Mix and set aside.

  2. In another bowl combine the almond milk, coconut oil, eggs, and vanilla. Make a well in the dry ingredients and slowly pour in the wet ingredients. Stir until well combined.

  3.  Scoop batter onto preheated skillet and cook about 3-4 minutes or until you begin to see small bubbles on the top of the pancakes.

  4. Flip and cook for a few more minutes.

  5. Top with fresh raspberries and drizzle with warm maple syrup.

  • Notes

  • Makes 9-10 pancakes.

  • If you desire a thinner consistency add a few tablespoons of water or almond milk.

  • If you don't have any oat flour on hand you can easily make you own with a high powered blender or food processor. When shopping for old fashioned oats make sure to look for "gluten free". While oats are naturally gluten free they are often processed in facilities with wheat that can easily cross contaminate. Place your oatmeal in a blender/food processor and

  • pulse the oats until they are ground into a powder-like consistency (usually 20-30 seconds).

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